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Thursday, August 13, 2015

Chettinadu Mushroom Masala (Step by Step Pics)

Chettinadu flavors are full of spices and they taste really delicious.I have already tried a few chettinad flavors(listed at the end)and we loved them all.This is another interesting recipe from chettinadu with mushrooms.This recipe is very quick to make if you have the ground chettinadu masala ready at hand.I had bookmarked this recipe sometime back but don't have the link of the source with me.The ingredients list may look long but the procedure is real simple and easy to prepare.The gravy is thick and well coats with the mushroom pieces.This serves as a healthy side dish with chapathis or steamed rice.Do try and enjoy !!

Heat a pan and warm up the spices listed under 'to grind' except dry coconut and nutmeg on low flame.Switch off flame and add the dry coconut and nutmeg.Let it cool and then grind in a blender to fine powder without adding any water or very little water to make smooth paste(I didn't add any water and finely powdered).

Wash the mushrooms quickly and wipe them dry with a paper towel.If the skin looks soiled and gently peel off the skin starting from the base and then cut them in thick slices.Keep aside.

Heat a pan and add oil.When oil is hot,add the onions,shallots,green chilly and curry leaves.When the onion turns translucent and slightly browned,add the ginger-garlic paste.Saute until raw smell disappears,now add in the tomatoes.Cook the tomatoes until it turns mushy and comes together.

Then,add the ground masala,turmeric powder and toss.Slide in the mushroom too.Combine well.Add a cup of water,adjust salt and cook covered for 5 mins.Then,check the consistency and add water if required.Simmer two more minutes and switch off flame.Garnish with coriander leaves/cilantro.

Serve warm with chapathis/phulkas.

NOTES* You can use freshly grated coconut too.In that case add with the spices and warm it up.
* You can use cashews instead of dalia/pottukadala for a richer taste.Also skip adding dalia,if you don't like the gravy really thick as poppy seeds to the consistency.
* This yields a moderately spicy curry.Increase/decrease spices as per tolerance and personal preference.
* Try to use all the spices listed so that you get the real flavors of chettinadu masala.
* You can use the same chettinad masala to cook other vegetables other than mushrooms.